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Butternut Squash Sage Biscuits
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25 minutes
20 servings
dairy-free
gluten-free
(?)
Has gluten from:
unbleached white flour
baking powder
baking soda
kid friendly
has meat
has pasta
has seafood
mediterranean
(?)
Not Mediterranean due to:
baking powder
vegan
(?)
Not vegan due to:
granulated sugar
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
unbleached white flour
baking powder
granulated sugar
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 15.7% of RDA
• Carbs: 4.4% of RDA
• Fat (total lipid): 5.3% of RDA
• Fiber: 2.2% of RDA
• Fructose: 0.0% of RDA
• Protein: 1.3% of RDA
• Sodium: 13.5% of RDA
• Sugar: 4.0% of RDA
• Vitamin A (IU): 42.7% of RDA
• Vitamin B6: 1.4% of RDA
• Vitamin C: 3.0% of RDA
• Iron: 3.1% of RDA
• Magnesium: 2.1% of RDA
• Manganese: 2.4% of RDA
• Niacin: 4.9% of RDA
• Potassium: 3.4% of RDA
• Zinc: 1.1% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
MACROS
Carbohydrate
12.1
g
Calories
314
 
Fiber
0.622
g
Iron
0.580
mg
Protein
1.44
g
Sodium
182
mg
Sugars
1.24
g
Fat (total lipid)
3.23
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
lb
+
-
 
one small-sized squash (you need 1/2 cup of cooked squash).
 
2
cups
+
-
 
 
2 1/2
tsp
+
-
 
 
1/2
tsp
+
-
 
 
2
tbsp
+
-
 
 
1
tsp
+
-
 
 
6
tbsp
+
-
 
any non-dairy butter, chilled (and a little melted butter for bushing the tops).
 
1 1/2
tsp
+
-
 
chopped (plus 20 small whole leaves for garnish).
 
3/4
cups
+
-
 
or any non-dairy substitute. Make sure it is on the thicker side.
 
1
tbsp
+
-
 
 
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PREPARATION
1.
Roast the butternut squash, blend it into a puree, set aside 1/2 cups of the squash paste.
2.
Preheat your oven to 400° Mix all your dry ingredients (flour, baking powder, baking soda, sugar, and salt) Then add in 6 Tbsp butter and combine with pastry cutter. Put in freezer for 10 minutes.
3.
Mix wet ingredients (cold squash puree and milk/vinegar combo) add chopped sage.
4.
Add wet ingredients to the dry and stir in with a wooden spoon until the wet it fully incorporated. Don’t over work it. You don’t want the butter to melt.
5.
Get some flour and dust a work surface. Roll out the dough all at once or in batches and use an upside down glass to cut uniform biscuits. Place a sage leaf on each biscuit and brush with a little melted butter.
6.
Bake at 400° for 12-15 minutes.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just make the following substutions: gluten-free baking powder for baking soda and gluten-free baking powder for baking powder.
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just make the following substutions: gluten-free baking powder for baking soda and gluten-free baking powder for baking powder.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 314
Protein 1.44 g
Carbohydrates 12.1 g
Iron 0.58 mg
Fiber 0.62 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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